Cold days, hot food.

December 8, 2009

Yesterday was very windy and after a hard slog on the bike along the promenade (made it as far as Southsea Castle!) my thoughts turned to what to cook this week to keep everybody warm.

This recipe is one of my own and enjoyed by everybody, it has plenty of warmth courtesy of the cumin and ginger but isnt spicy hot so its ideal for children. Although you can add chilli if you like. It’s a Moroccan style Shepherd’s Pie with a sweet potato, squash and mash potato topping.

MOORISH PIE

serves 4-6

For the topping you will need,

Small Butternut Squash

2 Sweet Potatoes

5 Lge Potatoes (I like Maris Piper’s)

For the filling you will need

300g of Lamb mince

1 medium onion

1 teaspoon of ginger

a small bunch of chopped mint

1 teaspoon of cumin

1 teaspoon light brown sugar

1 tin chopped tomatoes

250ml beef stock from cube

1 green pepper and 1 small augergine

Pre heat oven to 220c, gas mark 8

Chop and peel your potoes and squash and add them to a pan of boiling salted water, cook for 8-10mins or until soft.

Drain and mash, you can add some butter, milk and seasoning if you wish. Set your mash aside.

Heat a pan and add your mince plus a finely chopped onion (you wont need any oil as the fat from the lamb will cook your onion). When the onion is going translucent add the cumin and ginger, keep stirring to coat the meat in spice, do this for 2-3mins.

Now its time to add the liquid, pour in your tomatoes, beek stock and stir. Sprinkle over the sugar and chopped mint, keep stirring till the mixture bubbles.

Finely add the chopped pepper and aubergine, turn the heat down so the mixture is simmering and pop a lid on the pan for 10 mins or until the vegtables are cooked.

Pour the lamb and sauce into an oven proof dish, top with your mash and place in the pre heated oven for 25 mins or until the top is browning nicely.

You can serve the pie on its own or with a salad. A glass of Rioja goes well with it too!